ROMAN PIE
Half a pound puff paste, 2 ozs. cooked macaroni (the large, straight kind), ¹⁄₂ pint salsify (cooked, and cut into small pieces), six champignons, ¹⁄₄ pint cooked Japanese artichokes, 1 gill thick white sauce, parsley, lemon, 1 teaspoonful onion (scalded and minced), grated Parmesan, brown sauce.
Half a pound puff paste, 2 ozs. cooked macaroni (the large, straight kind), ¹⁄₂ pint salsify (cooked, and cut into small pieces), six champignons, ¹⁄₄ pint cooked Japanese artichokes, 1 gill thick white sauce, parsley, lemon, 1 teaspoonful onion (scalded and minced), grated Parmesan, brown sauce.
Method.—Line a buttered mould with the paste rolled out to a moderate thickness, and fill it with alternate layers of the macaroni, cut into small pieces, salsify, and artichokes, and over each layer scatter a few slices of champignons, a little grated cheese, a few drops of lemon-juice, and season with salt, freshly ground black pepper, and nutmeg. When the mould is full, pour in as much sauce,mixed with some of the liquor in which the champignons were preserved, as is required, then cover in with a round of paste and bake in a moderately quick oven for from three-quarters to one hour; turn out carefully on to a hot dish and surround with brown sauce.